Ground Pork and Eggplant

https://www.recipetineats.com/vietnamese-caramelised-pork-bowls/

Spin off the above recipe. Baked eggplant for 30 minutes at 420. Chopped Onion, processed garlic and ginger. Saute onions then others. Cook pork with sugar (I wish I added baking soda). Mix in baked eggplant w/ maggi and mom’s fish sauce.

Serve over vermicelli.

Feedback: wish there was more sauce. Maybe make a chicken broth and thicken with cornstarch.

Future alternative: https://iheartumami.com/ground-pork-stir-fry-with-cabbage-and-bok-choy/ with bok choy

Jenny asked for this again. She said last time was the best eggplant ever so I have to make it just like last time.

• Soak eggplant, spin dry, toss in oil, then bake at 420 for 25 minutes.
• Food process 4 big garlics + 1 nub ginger in oil, let sit for 10 minutes to release allium
• Lightly fry ginger garlic for 1-2 minutes
• Toss in eggplant for 2 minutes
• Toss with sugar, maggi, soy sauce, mirin.
• It tastes more flavorful once it cools down!

Jenny’s feedback: She wants more sauce! Try steaming it next time instead of baking. She doesn’t care about the “fried” look, just that it’s mushy and saucy. Flavor is great though! Try in a clay pot like her dad.

July 28 2024
At Wat Mongkolratanaram
1911 Russell St, Berkeley, CA 94703, USA

They make with fish sauce and sugar and a little spicy. Super good!